Advertisements

Preparation

Sprinkle gelatin over water in a very small saucepan and let stand 1 minute to soften. Heat over medium heat, stirring, until gelatin is dissolved, then remove from heat.

Pulse coconut milk, cream, pumpkin, sugar, and a pinch of salt in a blender to combine, then add gelatin mixture and blend until smooth. Strain mixture through a fine sieve into a bowl with a spout or transfer to a 4-quart measuring cup.

Pour mixture into bowls and chill, covered, until firm, at least 6 hours.

Meanwhile, preheat oven to 350°F with rack in middle. Spread coconut on a rimmed sheet pan and stirring once or twice bake until golden, 8 to 10 minutes, and cool.

Just before serving, sprinkle desserts with coconut and drizzle with honey.

Cooks' Notes:

•Panna Cottas can be chilled up to 2 days.
•If you want to serve your panna cottas unmolded, use 6-oz ramekins or glasses and lightly oil them before pouring in the pumpkin mixture. To unmold, run a thin sharp knife around side of each ramekin to loosen, then dip ramekin briefly in a small bowl of very warm water, about 10 seconds. Invert panna cotta onto a plate and gently lift off ramekin.

Menus & Tags

This Recipe is Featured In:

Tags:

Recent Reviews

Made a few minor changes for a vegan version: 1 c plain unsweetened soy milk subbed for cream, and 2 tsp agar subbed for gelatin. Consistency was more puddingy than silky, but very pleasant. It's not a refined dessert as I made it, but tasty and pretty healthy. Not being a fan of toasted coconut, I subbed toasted sliced almonds, and I had nutmeg syrup from the islands, so I used that instead of honey. Based on other reviews I used 1/3 c sugar, but it could have tolerated the 1/2 cup, as the almonds are not sweet (in contrast to the coconut). Very quick to make, and agar sets faster (and at warmer temps) than gelatin. I do plan to try it again with more of a 'pumpkin pie' spice mix - Ceylon cinnamon, clove, maybe some mace.

anje1 from Philadelphia, PA /

Flag if Inappropriate

Made this exactly as written but upon tasting before putting in serving pieces determined it needed a lot more spice: cinnamon, ginger, pinch of cloves. My texture was grainy, too. Nice idea but wont likely make again.

hoosiermom /

Flag if Inappropriate

This was a HUGE hit...plenty of flavor and seemingly light. The honey puts it over the line for sweetness for me, but others raved. Definitely will be making this again!

earleent from Southern California /

Flag if Inappropriate

Is there an alternative to the gelatin, or should I try to adapt a custard recipe (eggs or cornstarch or arrowroot)?

KathleenMacD from Nashville, TN /

Flag if Inappropriate

This recipe is easy and a no stress dessert. I made this instead of pumpkin pie for Thanksgiving. Everyone loved it. It was light, yet satisfying. Don't make it without the toasted coconut and honey topping. It's what makes the dish. I am saving this in my recipe file.